Dairy-Free Hearty Beef Rib Soup
Warm up your soul with this Dairy-Free Hearty Beef Rib Soup, a comforting one-pot meal packed with rich flavors and nourishing ingredients. Succulent beef short ribs are seared to golden perfection, then simmered gently in a robust broth infused with aromatic herbs like fresh thyme and bay leaves. A medley of tender vegetables—carrots, celery, onions, potatoes, and parsnips—combine to create a wholesome, hearty base that’s free of dairy yet wonderfully creamy and satisfying. Perfect for chilly evenings, this soup is easy to prepare, gluten-free, and made with simple pantry staples, making it an ideal choice for a nourishing family dinner or weekly meal prep. Ready in under three hours with minimal fuss, this warming beef rib soup will quickly become a comforting staple in your recipe collection.
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 3 medium celery stalks
- 4 cloves garlic
- 2 tablespoons tomato paste
- 8 cups beef broth
- 2 bay leaves
- 5 sprigs fresh thyme
- 2 large potatoes
- 1 large parsnip
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley
Instructions
Heat olive oil in a large pot over medium-high heat.
Season the beef short ribs with salt and black pepper.
Add the ribs to the pot and brown them on all sides, about 8-10 minutes in total. Remove the ribs and set them aside.
Chop the onion, carrots, and celery. Mince the garlic.
Add onion, carrots, and celery to the same pot. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste; cook for an additional 1-2 minutes until fragrant.
Return the ribs to the pot, then pour in the beef broth.
Add bay leaves and fresh thyme sprigs. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 1.5 hours or until the beef is tender.
Peel and dice the potatoes and chop the parsnip.
Add the potatoes and parsnip to the pot and cook for another 20-30 minutes until the vegetables are tender.
Remove the ribs, shred the meat off the bones, discard the bones, and return the meat to the pot.
Season the soup with salt and additional pepper to taste, if necessary.
Stir in chopped parsley and remove the bay leaves and thyme sprigs before serving.
Nutrition Facts
Calories |
4032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.7 g | 344% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 9972 mg | 434% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 37.8 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 623 mg | 48% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 7657 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
